I have a wedding cake to do and they want all buttercream. It will have to travel by car for about 2 hours. I have had trouble in the past with vibration causing the bc to droop and sag. Need some pointers on how to stabilize the transport so that won't happen. Thanks everyone.
Well, if it's a soft BC recipe, you may need to finds something a bit more stable. Temperature is always an issue, so a cold cake to start with & a cool car while traveling is a good idea.
I place all cakes on at least 2 inches of memory foam when driving. This dampens the vibration of the car and helps a lot. The cake should also be as near the center of the car--front to back & left to right--as possible, completely level, AND never in an enclosed trunk.
Oh my goodness hon, I have traveled as much as 3-4 hours with b'cream and *NEVER!* has such problems. It probably is the recipe you are using. And as the other posted said, watch the temp in the cake & start w/a cold cake.